Armando Quintero-Ramos

ARMANDO QUINTERO-RAMOS (AQR) Native from the Ejido Mochicahui, El Fuerte, Sinaloa, Mexico, he obtained the degrees of Biochemical Engineering (Technological Institute of Los Mochis, 1982) and the Master of Science in Food Engineering (Technological Institute of Durango, 1986), as well as a doctorate in Biochemistry with a focus on food (1998). He has been a visiting scientist in the Department of Food Science and Technology of the Cornell University. New York State Agricultural Experiment Station, Geneva NY, USA. (1995-1998), developing food texture studies. He did a sabbatical stay in the Department of Food Science and Technology, at Cornell University (2002-2003), focused on the area of food safety. During more than 31 years of professional career, he has combined academic-scientific activity with administration functions. This experience includes more than 12 courses in Chemical Engineering, Research Methods, Food Technology and Food Engineering, Selected Topics in Food, topics taught at the undergraduate and graduate levels. In the last twenty years he has focused more on his scientific work as Professor-Researcher at the Autonomous University of Chihuahua, reflected in more than 90 publications indexed in JCR, 5 book chapters, 3 technical reports, generating about 1515 citations, an index h of 20 (Scopus) and according to Google Scholar Citations, around 2229 citations (index h, 24) 05/31/2023. He has graduated 32 Master’s of Science, 7 Doctors and 19 undergraduate students in the food area: Science, Technology and Engineering. Dr. Quintero-Ramos (AQR), has also promoted the creation of the Food Engineering Career (undergraduate) in the Department of Chemical Sciences of the UACH, and actively participates in postgraduate programs in the area of science and technology food. For these last reasons, AQR has received Level III (maximum level) from the National System of Researchers (SNI), which certifies the productivity and excellence of Mexican scientists. AQR has received the Award as the Best Teacher of the Department of Chemical Sciences Autonomous University of Chihuahua (2013) and the State Award for Science, Technology and Innovation, Chihuahua 2014. In the Category of Technologies in the Area of Biotechnology and Agri-Food Chain. He is currently the Editor-in-Chief of the TECNOCIENCIA CHIHUAHUA Journal edited by the Universidad Autonoma de Chihuahua and editor of an International Journal in the area of Food Science and Technology, indexed in Scopus. In addition, to carry out article review activities for international journals and evaluator of projects and postgraduate programs for the National Council of Science and Technology (CONACYT, Mexico)